Tawa Fish Fry

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Ingredients:

  1. Dry red chilli – 4 no.
  2. Coriander seeds – 2 tb
  3. Peppercorn – 1 tb
  4. Fenugreek seeds – ¼ tb
  5. Turmeric powder – ½ tb
  6. Garlic – 5 no.
  7. Seer / King fish – 2 pc.
  8. Chopped garlic – 1 tb

Procedure:

  1. Dry roast the dry red chilli (4) with coriander seeds (2 tb), peppercorn (1 tb), fenugreek seeds (1/4 tb) and turmeric powder (1/2 tb), garlic (5).
  2. Marinate the fish (2 pc) with salt and turmeric powder (1/2 tb).
  3. Heat Kadai and add oil (2 tb).
  4. Add chopped garlic (1 tb) and fry the fish with sprinkling water on both sides and serve as a starter.
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Aloo gobhi ki Sabzi

aloo-fulgobhi

Ingredients:
  1. Cauliflower – 1 floret
  2. Potato – 2 no.
  3. Grated ginger – 1 tb
  4. Tomato – 1 no.
  5. Cumin powder – 1/2 tb
  6. Coriander powder – ½ tb
  7. Salt
  8. Turmeric powder – ½ tb
Procedure:
  1. Cut the cauliflower in florets and wash properly.
  2. Heat a kadai. Add mustard oil (2 t).
  3. Fry the Cauliflower florets (1) for 5 minutes.
  4. Add the grated ginger (1 tb).
  5. Fry for 2 minutes. Next add the cubed potato (2) and Turmeric powder (½ tb). Fry for 5 minutes.
  6. Now add the Tomato (1) and fry for 5 more minutes.
  7. Now add cumin powder (1/2 tb) and coriander powder (1/2 tb) and fry till the Cauliflower is soft.
  8. Add some water and pressure cook for two whistle. Serve hot with chapatti.

Kundru ki sabzi

Kundru ki sabzi

Ingredients:

  1. Kundru – 300 gm
  2. Sliced onion – 1 no.
  3. Grated ginger – 1 tb
  4. Tomato – 1 no.
  5. Cumin powder – 1/2 tb
  6. Coriander powder – ½ tb
  7. Salt
  8. Turmeric powder – ½ tb

Procedure:

  1. Heat a kadai. Add mustard oil (2 t).
  2. Add sliced onion (1) and grated ginger (1 tb).
  3. Fry for 2 minutes. Next add the kundru (300 gm) and Turmeric powder (½ tb). Fry for 5 minutes.
  4. Now add the Tomato (1) and fry for 5 more minutes.
  5. Next add cumin powder (1/2 tb) and coriander powder (1/2 tb) and fry till the kundru is soft.
  6. Add some water and pressure cook for two whistle. Serve hot with chapatti

Sorshe murgi

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Ingredients:

  1. Chicken – ½ kg
  2. Yellow mustard seeds – 3 tb
  3. Black mustard seeds – 1 tb
  4. Green chillies – 2 no.
  5. Lemon juice – 1 tb
  6. Chilli powder – 1 tb
  7. Ginger paste – 1 tb
  8. Garlic paste – 1 tb
  9. Onion paste – 3 + 4 tb
  10. Yogurt – 2 tb
  11. Mustard oil – 1 + 2 tb
  12. Sugar – pinch
  13. Split green chillies – 2 no.
  14. Turmeric powder – ½ tb
  15. Chilli powder – 1 tb
  16. Salt

Procedure:

  1. Make paste of yellow mustard seeds (3 tb) and black mustard seeds (1 tb) with green chillies (2) after soaking the seeds in water for half an hour.
  2. Marinate the chicken with salt, lemon juice (1 tb) and chili powder (1 tb) for 1 hour.
  3. Next add to the marination the ginger paste (1/2 tb), garlic paste (1/2 tb), onion paste (3 tb), yoghurt (2 tb) and mustard oil (1 tb). Marinate for one hour.
  4. Heat Kadai and add oil (2 tb).
  5. Add a Pinch of sugar and add onion paste (4 tb), split green chillies (2).
  6. Add ginger paste (1/2 tb), garlic paste (1/2 tb) with salt and turmeric powder (1/2 tb), Chilli powder (1 tb).
  7. Fry for 2 minutes. Next add marinated chicken (1/2 kg) and fry for 10 minutes .Once the oil starts coming out of the sides add warm water (1/2 cup) and boil for 5 minutes.
  8. Before switching off the flame add the mustard paste and mustard oil (1/2 tb).
  9. Serve with Rice or Chapatti.

Fennel Chicken

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Ingredients:

  1. Chicken – ½ kg
  2. Lemon juice – 1 tb
  3. Turmeric powder – 1 tb
  4. Red chilli powder – 2 tb
  5. Yogurt – 3 tb
  6. Cumin seeds – 1/2 tb
  7. Fennel seeds – 1/2 tb
  8. Oil – 2 tb
  9. Sugar – ½ tb
  10. Bay leaf – 1 no.
  11. Cloves – 2 no.
  12. Cinnamon – 1”
  13. Cardamom – 2 no.
  14. Onion – 2 no.
  15. Ginger – 1 tb
  16. Garlic – 1 tb
  17. Coriander powder – 1 tb
  18. Tomato – 1 no.
  19. Green chillies – 4 no,
  20. Salt

Procedure:

  1. Marinate chicken (1/2 kg) with salt, lemon juice (1 tb), turmeric powder (1/2 tb), red chilli powder (1 tb) and yoghurt (3 tb) for 1 hour.
  2. Dry roast the cumin seeds (1/2 tb) and fennel seeds (1/2 tb). Cool the roasted masala and grind to powder.
  3. Heat a Kadai and add oil (2 tb)
  4. Add sugar (1/2 tb), bay leaf (1), cloves (2), cinnamon (1”), cardamom (2) and onion paste (2).
  5. Fry for 2 minutes. Next add marinated chicken with ginger (1 tb) and garlic (1 tb) and fry for 2 more minutes
  6. Next add turmeric powder (1/2 tb), chili powder (1 tb), coriander powder (1 tb) and tomato paste (1).
  7. Fry for 5 minutes till the oil starts coming out from the sides.
  8. Add green chillies (4), roasted masala and switch off the flame.

Methi murg

Methi chicken

Ingredients:

  1. Chicken – ½ kg
  2. Green chillies – 4 no.
  3. Turmeric powder – 1 tb
  4. Tomato – 1 no.
  5. Ginger – 1 tb
  6. Garlic – 1 tb
  7. Oil – 1 tb
  8. Fenugreek leaves – 1 bunch
  9. Cardamom – 3 no.
  10. Cinnamon – 1”
  11. Cloves – 2
  12. Cumin seeds – ½ tb
  13. Onion – 1 no.
  14. Mace powder – a pinch
  15. Salt

Procedure:

  1. Marinate chicken (1/2 kg) with green chillies (4), turmeric powder (1 tb) and salt.
  2. Make a paste of tomato (1) with ginger paste (1 tb) and garlic paste (1 tb).
  3. Heat Kadai and add oil (1 tb). Fry the fenugreek leaves (1 bunch) and cool and grind the mixture.
  4. Next add oil (2 tb). Add cardamom (3), cinnamon (1”), cloves (2), Cumin seeds (1/2 tb).
  5. Add onion paste (1) and fry for 2 minutes.
  6. Next add marinated chicken and fry for 5 minutes.methi-chicken-4

Dahi methi murg

Methi malai murg

Ingredients:

  1. Chicken – ½ kg
  2. Chilli powder – 1 tb
  3. Lemon juice – 1 tb
  4. Onion – 1 no.
  5. Garlic – 10 no.
  6. Green chilli – 2 no.
  7. Yogurt – 1 + 1/4 cup
  8. Cornstarch – 1 tb
  9. Fenugreek leaves – 1 bunch
  10. Oil – 2 tb
  11. Black pepper – 4 no.
  12. Cinnnamon – 1”
  13. Cardamom – 2 no.
  14. Bay leag – 1 no.
  15. Sliced onion – 1
  16. Sugar – ¼ tb
  17. Garam masala – ¼ tb
  18. Salt

Procedure:

  1. Marinate chicken (1/2 kg) with salt, chili powder (1 tb) and lemon juice (1 tb) for 1 hour.
  2. Make a paste of onion (1), ginger (1 “), garlic (10), green chilli (2), yoghurt (1 cup) and add to the marinated chicken and marinate for 1 hour.
  3. Make paste of yoghurt (1/4 cup) with corn-starch powder(1 tb).
  4. Fry the fenugreek leaves (1 bunch). Cool the fried leaves and make a paste of it.
  5. Heat Kadai and oil (2 tb).
  6. Add black pepper (4), cinnamon (1”), cardamom (2), bay leaf (1), sliced onions (1) and fry for 2 minutes.
  7. Next add onion-ginger-garlic paste and fenugreek leaves paste and fry for 2 minutes.
  8. Next add the marinated chicken and cook the chicken for 5 minutes and then add sugar (1/4 tb).
  9. Now add the yoghurt mixture keep stirring while cooking for next 5 minutes.
  10. Before switching of the flame add Garam Masala (1/4 tb) and cook for 2 minutesmethi-malai-murg-4

Keema stuffed Chilli

Chicken stuffed mirchi

Ingredients:

  1. Big light green chilli – 6 pc
  2. Olive oil – ½ tb
  3. Amchur powder – ½ tb
  4. Black pepper – 1 tb
  5. Chopped onion – ½ pc
  6. Chopped garlic – 10 cloves
  7. Chopped ginger – 1”
  8. Turmeric powder – ½ tb
  9. Minced chicken – 100 gm
  10. Green chillies – 2 no.
  11. Salt

Procedure:

  1. Slit the chilli and scrap out the seeds and flesh pout if the chilli.
  2. Stuff the chilli with the chicken keema.
  3. Grease the baking tray with oil.
  4. Keep the stuffed chillies on a baking tray .
  5. Make a paste of olive oil (1/2 tb), amchur powder (1/2 tb), Salt, Black pepper powder (1/2 tb) and pour over the stuffed chillies.
  6. Grill for 5 minutes at high temperature.

Note: Chicken filling – Heat kadai. Add oil (2 tb). Then add chopped onion (1/2), chopped garlic (10), chopped ginger (1”). Fry for 2 minutes and then add salt and turmeric powder (1/2 tb). Add the minced chicken (100 gm). Fry till the oil comes out and then add the green chillies (2). Cool the mixture.

 

Puti Macher Jhal

 

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Ingredients:

  1. Puti mach – 6 pc
  2. Bay leaf – 1 no.
  3. Sliced onion – 1 no.
  4. Turmeric powder – ½ tb
  5. Chilli powder – 1 tb
  6. Green chillies – 2 no.
  7. Bhaja masla – ½ tb
  8. Mustard oil – 2 + 1/2 tb
  9. Salt

Procedure:

  1. Heat kadai. Add mustard oil (2 tb)
  2. Next add bay leaf (1) and sliced onion (1) and fry for 2 minutes
  3. Now add salt, turmeric powder (1/2 tb), chilli powder (1 tb), green chillies (2) and fry for 5 minutes
  4. Next add the fish (6 pc) and fry for 5 minutes
  5. Add half cup water and cook till water dries up
  6. Add Bhaja masala (1/2 tb) and mustard oil (1/2 tb) before serving.

Kolkata Style Chicken Korma

Kolkata style Chicken korma

Ingredients:

  1. Chicken – ½ kg
  2. Hung curd – ½ cup
  3. Chopped onion – 1 no.
  4. Ginger paste – 1 tb
  5. Garlic paste – 1 tb
  6. Green chilli paste – 1 tb
  7. Salt
  8. Turmeric powder – ½ tb
  9. Worchester sauce – 1 tb
  10. Toamto sauce – 1 tb
  11. Black pepper powder – 1 tb
  12. Sugar – ½ tb

Procedure:

  1. Marinate chicken (1/2 kg) with hung curd (1/2 cup).
  2. Heat a kadai.
  3. Add oil (2 tb) and sugar (1/4 tb).
  4. Add chopped onion (1), ginger paste (1 tb), Garlic paste (1 tb).
  5. Add marinated chicken and cook for 5 minutes.
  6. Add green chilli paste (1 tb), salt, turmeric powder (1/2 tb).
  7. Cook till oil starts separating.
  8. Add Worchester sauce (1 tb), tomato sauce (1 tb), black pepper powder (1 tb), Sugar (1/2 tb).
  9. Cool for 2 minutes and switch off the flame.
  10. Serve hot with naan or Roti.